Prep 25 mins
Cook 6 mins
Gourmet Magazine. Add jalapneno slices for more bite.
- 2 vine-ripe tomatoes, seeded and chopped into 1/4 inch pieces
- 1 ripe avocado, peeled, pitted, and chopped into 1/4 inch pieces
- 1 tablespoon chopped red onion
- 2 teaspoons fresh lemon juice
- 1⁄4 teaspoon Tabasco sauce
- salt and pepper
- 1⁄4 cup sour cream
- 3 tablespoons chopped fresh coriander
- 24 inches flour tortillas
- 1⁄2 teaspoon vegetable oil
- 1 1⁄3 cups shredded monterey jack cheese
- In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and Tabasco.
- Season to taste with salt and pepper.
- In another small bowl, mix together sour cream, coriander, salt and pepper to taste.
- Put tortillas on a baking sheet and brush tops with oil.
- Broil tortillas 2 to 4 inches from heat until pale golden.
- Sprinkle tortillas evenly with cheese and broil until cheese is melted.
- Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down to make 2 quesadillas.
- Transfer quesadillas to a cutting board and cut into 4 wedges.
- Top each wedge with a dollop of sour cream mixture and serve warm.
We had a couple of friends over and I made these delicious and different quesadillas. I had to make two batches, one for the hotties and one for the milds. I increased the Tabasco to 1 t. and added chopped jalapeno pepper for the hotties. The original recipe was perfect for the milds. Monterey Jack cheese was a great choice. Thanks a bunch.
This was very good and had people asking for the recipe. I cut it into small squares and used as an appetizer. The filling would also be good as a dip w/chips. Thanks.
This is a perfect light meal...Very yummy! Like many ppl recommended I used olive oil and scallions. We found it a bit watery, but it could be because I didn't seed the tomatoes...I will next time. Will definitely make again. Thanks for sharing.